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Chocolate Covered Banana Ice Cream Bars

Chocolate Covered Banana Ice Cream Bars for Guilt-Free Indulgence

Indulge in Chocolate Covered Banana Ice Cream Bars; a delicious, guilt-free treat perfect for summer.
Prep Time 10 minutes
Freezing Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 bars
Course: Desserts
Cuisine: American
Calories: 200

Ingredients
  

For the Filling
  • 4 pieces ripe bananas very ripe for maximum sweetness
  • 1/2 cup sunbutter (sunflower seed butter) nut-free base, substitute with favorite nut butter if desired
  • 2 tablespoons honey or maple syrup for a vegan alternative
  • 1 teaspoon vanilla extract use pure extract for best flavor
  • 1 tablespoon collagen optional, substitute with protein powder if desired
  • 1/4 cup water to aid in blending
For the Chocolate Coating
  • 8 ounces dark chocolate (70-85% cocoa) high-quality chocolate for best taste
  • 1 tablespoon coconut oil optional, helps achieve a smooth coating

Equipment

  • blender
  • silicone popsicle molds
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Blend the ripe bananas, sunbutter, honey, vanilla extract, collagen (if using), and water until smooth and creamy.
  2. Carefully pour the filling into silicone popsicle molds, leaving space for expansion. Insert popsicle sticks.
  3. Place the molds on a baking sheet and freeze for at least 4 hours until solid.
  4. Melt the dark chocolate and coconut oil over low heat until smooth and glossy.
  5. Remove the frozen bars from the molds and dip each in the melted chocolate, allowing excess to drip off.
  6. Add toppings while the chocolate is still wet, if desired.
  7. Once set, transfer to an airtight container and store in the freezer for up to one month.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 5mgPotassium: 400mgFiber: 3gSugar: 14gVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

Perfect for hot afternoons and easy to customize with various toppings.

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